Adventure Begins in the Kitchen
Any dish that provides an excuse to consume copious amounts of hot sauce is a dish worth repeating as often as.. I feel like hopping on the kitchen counter to fetch the crockpot that’s stored in the cabinet above the fridge.
I’ve been cooking variations of this crockpot buffalo chicken recipe for years, making minor tweaks each time. But the “buffalo chicken lettuce taco” version in this post is my favorite yet!
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I found it, the summer 2015 must-have-in-my-fridge food. Ceviche. Peruvian, ceviche de lenguado, with a splash of coconut milk, to be exact. Having a bowl of chilled, citrusy seafood waiting for you after a few hours in the sun is.. a dream. And being that ceviche is on the simpler side of dishes to make, it’s a dream that can be realized quite easily.
While hunting for recipes, I had a particular ceviche in mind from a teeny, tiny Peruvian restaurant I went to while visiting my friend, Kristin, in Ft. Myers, Florida. Shockingly, the only ceviche de lenguado recipes I could find were in Spanish and didn’t include coconut milk. But I finally stumbled upon this ceviche recipe that helped me to the finish line.
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Even though summer grilling recipes are every which way you look, I’m still not over grilling. In fact, I’m so much in the middle of it that I dreamed up a summery marinade that I plan on using straight through the winter when I’m longing for sunshine.
This recipe is a sweet and savory combination of pinot grigio {or any white wine}, mango, onion, and garlic that completely compliments the skewer components. Leftover skewers also keep well in the fridge and can be served hot or cold the next day.
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Although I received compensation to review wine provided by The Wine Bar, the recipe and opinions in this post are completely my own and based on my experience.
Have you ever been such a busy bee that when you came home from the grocery store you realized, not only did you forget something, but you brought home another thing that already had fair representation in the fridge? Like cilantro. I’ve purchased cilantro three times in less than a week. Not good.
Luckily my roommate’s gym schedule is about an hour behind my yoga schedule. And since we both go to the grocery store on a daily basis {I wish I was joking}, I knew he could pick up that onion that slipped my mind. And as far as the boat loads of cilantro? I’d just whip up a batch of super summery chicken salad and pretend the overstock was all on purpose.
And then I’d be thankful. Because chicken salad with cukes, red onions, cilantro, lime, and homemade mayo is such a darn good combo. Season with salt, pepper, and a pinch of cayenne pepper and man oh man, you’ve got yourself something special.
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